by Tarla Dalal
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Added to 4 cookbooks
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Mogri is chopped into small pieces and cooked with open chillies and spices. Quick to make and serves as a great accompaniment.
- Heat the oil in a non-stick pan, add the mustard seeds.
- When the seeds crackle, add asafoetida,green chillies, radish pods and saute on a slow flame for 2-3 minutes.
- Add coriander seeds powder and cook on a slow flame for another minutes, while stirring once in between.
- Serve immediately.
- Avoid covering the mogri as it may turn black in colour.
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